Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 4 cloves garlic, chopped
• 1/4 teaspoons dried herbs (thyme, rosemary and oregano)
• 800g canned diced tomato
• 1 eggplant, sliced into 4cm thick slices
• 4 – 5 yellow squash, sliced into 4cm thick slices
• 2 red capsicums, sliced into 4cm thick slices
• 2 zucchini, sliced into 4cm thick slices
• 1/2 bunch parsley leaves
• 1 lemon, zest finely grated
• 3/4 cup dried breadcrumbs
• Black pepper, ground, to season
• Sea salt, to season
• 800g firm white fish fillets, bones removed (Snapper, Flathead, Blue Eye)

Method

• Step 1 Preheat a fan-forced oven to 180C.
• Step 2 Using a large casserole or baking dish with a 4-litre capacity, place on stovetop over medium heat, add olive oil, onion, garlic and dried herbs, sauté for 5 minutes. Add 1/3rd of the amount of the diced tomato, cook for a further 5 minutes.
• Step 3 Remove from heat and add the sliced vegetables to the dish in a round, colourful pattern around the edge of the dish then filing in the centre with the remaining vegetables. Pour remaining diced tomato mixed with ½ a cup of water over the vegetables, season with salt and pepper and drizzle with extra olive oil.
• Step 4 Bake in oven uncovered for 20 minutes.
• Step 5 Meanwhile, place parsley, lemon zest, breadcrumbs and seasoning a food processor and blitz until a fine crumb forms. Drizzle olive oil over both sides of fish and massage in. Place fish on lined baking tray, cover one side of fish with parsley crumb by patting onto the fillet.

• Step 6 After vegetables have been roasting for 20 minutes, cover dish with lid or foil and bake for a further 30 minutes. Add fish into the oven when there is 20 minutes cooking time remaining with the vegetables if you have large, thicker fish fillets and bake for 20 minutes (eg: blue eye), or 15 minutes if the fish fillets are smaller and thinner (eg: flat head fillets).
• Step 7 When cooked, remove ratatouille and fish from oven, serve hot.